| Seafood and Chicken Selection |
| Seafood and Chicken Selection |
From "Fire Up the Grill"
episode DFUG-103 |
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Host April Adams visits Atlanta's Whole Foods Market, where she meets with seafood expert John Kirkpatrick. Kirkpatrick shows her their extensive seafood counter, then points out the differences between the white fish and the shellfish. He also explains how to determine if a fish is fresh, and offers suggestions for cooking and cleaning. Next, April steps over to the poultry counter and consults poultry expert Ed Cifu, who shares advice on choosing and handling poultry. Finally, Cifu shows April how to check for freshness and how to properly clean chicken and turkey breasts prior to grilling.
- Grilling seafood that's in season is the best way to ensure absolute freshness!
- Fresh shrimp should have a white glossy texture, slightly iridescent on the tail, and should smell like the sea with no "fishy" odor.
- Fresh scallops should have a glossy, firm texture, with an opaque white color; previously frozen scallops are translucent.
- Tuna should have a red, firm texture when fresh. Only purchase tuna from a reputable grocery -- if it's not stored properly, the histamines in the fish can cause an allergic reaction.
- Swordfish and tuna are fresh virtually year-round since they come from a wide variety of different waters.
- Shellfish, such as clams and mussels, are great on the grill -- simply place them on the top rack to cook. When they firm up and the shells open, they're ready to eat.
- Fresh chicken should have a nice, pale-pink color. The skin should have no dry spots and no odor.
- Chicken wings and drumsticks are great for the grill -- their ample skin prevents the meat from drying out.
- Flatten boneless, skinless chicken breasts with a mallet before grilling to ensure that the meat has the same thickness throughout. This will help ensure that all areas of the meat cook evenly.
- Chicken is easier to cut through when it's slightly frozen.
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